CN107048170B - Preparation method of reconstituted rice suitable for patients with nephropathy - Google Patents

Preparation method of reconstituted rice suitable for patients with nephropathy Download PDF

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CN107048170B
CN107048170B CN201611193714.4A CN201611193714A CN107048170B CN 107048170 B CN107048170 B CN 107048170B CN 201611193714 A CN201611193714 A CN 201611193714A CN 107048170 B CN107048170 B CN 107048170B
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rice
protein
patients
texture
reconstruction
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CN107048170A (en
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魏振承
张名位
马永轩
李健雄
池建伟
张瑞芬
邓媛元
张雁
刘磊
唐小俊
黄菲
肖娟
董丽红
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Guangzhou Lehel Clinical Nutrition Co ltd
Sericulture and Agri Food Research Institute GAAS
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Guangzhou Lehel Clinical Nutrition Co ltd
Sericulture and Agri Food Research Institute GAAS
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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Abstract

The invention relates to the field of nutritional food, and discloses a preparation method of reconstituted rice suitable for being eaten by patients with nephropathy, which comprises the following steps: s1, deproteinization: protein in the rice is removed by adopting digestive protease; s2, pre-drying: pre-drying the deproteinized rice of step S1; s3, texture reconstruction and protein replacement: adopting protein reconstruction liquid to reconstruct the texture and replace protein of the deproteinized rice pre-dried in the step S2; and S4, drying the rice subjected to texture reconstruction and protein replacement to obtain the reconstructed rice. The protein content of the product of the invention is equivalent to that of common rice, the vegetable protein in the common rice is replaced by high-quality egg white protein, and the product has the nutritional components of the common rice and can be used as staple food for patients with nephropathy. Compared with the low-protein rice on the market, the low-protein rice has good taste, the protein content is improved, the low-protein rice is animal protein with high bioavailability, and no extra burden is caused to the kidney of a patient with nephropathy.

Description

Preparation method of reconstituted rice suitable for patients with nephropathy
Technical Field
The invention relates to the field of nutritional foods, in particular to a preparation method of reconstituted rice suitable for being eaten by patients with kidney diseases.
Background
The nephropathy belongs to high-incidence diseases in China, and survey data show that the incidence rate of the nephropathy in China is more than 10%. With the development of the course of disease, patients can suffer from chronic renal insufficiency, particularly patients in the later period of disease have stricter nutritional requirements, and if the patients do not strictly control food intake, malnutrition, repeated disease conditions and even more serious consequences are easily caused. Chronic kidney disease has specific requirements for protein, sodium, potassium, calcium, phosphorus, etc. As for the protein, it is preferable that the protein intake is 0.8 to 1.0 g/kg. d in the stages I to II to prevent the excessive intake of the protein. The protein intake in the III-IV stage is controlled to be about 0.6g protein/kg.d, and the high-quality protein reaches more than 60 percent. After V, the renal function of the patient is further reduced, and the protein needs to be controlled at 0.3g protein/kg.d. The recommended protein demand for hemodialysis patients during dialysis is 1.2 g/kg.d.
The kidney disease patients have specific requirements on protein intake, and the conventional rice or noodles and the like are used as staple food, and because the rice or noodles contain more plant proteins and the amino acid composition is not reasonable, the kidney burden is increased after the rice or noodles are eaten for a long time, the disease condition is further worsened, and the prognosis of the patients is seriously influenced. Therefore, there is a need to develop a rice product suitable for patients with nephropathy, which can meet the requirements of patients with nephropathy on protein, does not increase the burden on the kidney of patients with nephropathy, and can meet the nutritional requirements of patients in other aspects.
Disclosure of Invention
In view of the above, the invention aims to overcome the defects of the prior art and provide a preparation method of reconstituted rice with high-quality protein and suitable for being eaten by patients with nephropathy.
In order to solve the technical problem, the invention adopts the following scheme:
a method for preparing reconstituted rice suitable for patients with nephropathy comprises the following steps:
s1 deproteinization: protein in the rice is removed by adopting digestive protease;
s2, pre-drying: pre-drying the deproteinized rice of step S1;
s3 texture reconstruction and protein replacement: adopting protein reconstruction liquid to reconstruct the texture and replace protein of the deproteinized rice pre-dried in the step S2;
and S4, drying the rice subjected to texture reconstruction and protein replacement to obtain the reconstructed rice.
After the rice is subjected to enzymolysis by protease, the protein content in the rice is reduced, so that the texture of the rice is crisp and is easy to break, and meanwhile, the rice cannot keep a good rice shape when being cooked, and the edible quality is cracked, so that the requirement of a patient on the edible quality of the rice cannot be met. Aiming at the technical problem that the texture, cooking and eating quality of the rice are deteriorated due to the fact that the protein content in the rice is reduced through a biological enzymolysis technology at present, the high-quality protein reconstruction liquid is adopted to reconstruct the texture and replace the protein of the deproteinized rice so as to achieve the purpose of improving the texture, cooking and eating quality.
Further, in step S1, the digestive protease is pepsin; mixing 1 part of rice and 4-10 parts of 1-2 wt% pepsin solution in parts by weight, and carrying out enzymolysis for 6-15 hours at the temperature of 35-50 ℃ and the pH of 1-2.5. Through the adjustment of the parameters, a good foundation is built for the subsequent protein reconstruction, and the reduction of the quality of the rice caused by low protein removal rate or excessive enzymolysis due to insufficient enzymolysis is avoided.
From the aspects of the protein removal effect by enzymolysis and the influence of enzymolysis treatment on the appearance, color and texture of rice, the protein removal efficiency by enzymolysis of the acid protease is low, but the integrity of rice grains after enzymolysis is good; the protein removal effect of alkaline protease enzymolysis is general; the pepsin enzymolysis has good protein removing effect, and the processed shape, color and texture are good.
Further, in step S2, the deproteinized rice is placed in a ventilating constant temperature environment of 35-55 ℃, dried until the moisture content is 10-15%, taken out and cooled to room temperature.
Further, in step S3, the protein reconstitution liquid is a mixture of 1 part of egg white and 1-3 parts of water by weight; mixing 1 part of texture reconstruction liquid with 0.5-1.5 parts of rice which is pre-dried and then cooled to room temperature, heating to 35 ℃, and then placing in a vacuum microwave environment for treatment; the vacuum microwave conditions are as follows: the vacuum degree is minus 60 to minus 85KPa, the microwave power is adjusted to 600W, the microwave time is 1 to 3s, the time is suspended for 5 to 15s, the temperature is kept at 35 to 45 ℃, and the heating time is 5 to 15 min.
Further, in step S4, the rice subjected to texture reconstruction and protein replacement is placed in a ventilating constant-temperature environment of 35-55 ℃, dried until the moisture content is 9-12%, taken out and cooled to room temperature to obtain the reconstructed rice.
After the rice is subjected to enzymolysis by protease, the protein content in the rice is reduced, so that the texture of the rice is crisp and is easy to break, and meanwhile, the rice cannot keep a good rice shape when being cooked, and the edible quality is cracked, so that the requirement of a patient on the edible quality of the rice cannot be met. Aiming at the technical problem that the texture, cooking and eating quality of the rice are deteriorated due to the fact that the protein content in the rice is reduced through a biological enzymolysis technology at present, the high-quality protein reconstruction liquid is adopted to reconstruct the texture and replace the protein of the deproteinized rice so as to achieve the purpose of improving the texture, cooking and eating quality.
Specifically, 1 part of egg white is added with 1-3 parts of water, the mixture is uniformly stirred to prepare a protein texture reconstruction liquid, and the water is added to improve the fluidity of the egg white so as to better permeate the egg white into the rice. Adding 1 part of protein reconstruction liquid into the deproteinized rice which is pre-dried and cooled to room temperature, and heating to 35 ℃ to further improve the fluidity of the egg white protein reconstruction liquid. Then putting the rice into a vacuum microwave drying device, vacuumizing, and maintaining the temperature of the texture reconstruction liquid within a certain range by adjusting the microwave power, the microwave heating time and the microwave pause time to keep the fluidity of the egg white of the egg, but the temperature is not too high to cause the denaturation and solidification of the egg white, and simultaneously, the texture reconstruction liquid of the egg white is easier to permeate into the rice due to the vacuum state. The temperature of the texture reconstruction liquid is controlled by controlling the microwave heating time and the microwave pause time, the good fluidity of the texture reconstruction liquid is kept, and meanwhile, the reconstruction liquid is promoted to permeate into the rice by vacuumizing. Through the control of the key parameters, the state is kept at a proper time, and enough texture reconstruction liquid is ensured to permeate into the rice, which is also a key step for ensuring the quality of the subsequent reconstructed rice. On one hand, the texture of the rice is improved after the egg white texture reconstruction liquid permeates into the rice, so that the deproteinized rice is not too crisp and broken, the shape of the rice is kept well during cooking, the content of high-quality protein in the rice is increased, the nutritional value of the rice is increased, the nutritional mode of a nephropathy patient is met, and the kidney burden of the nephropathy patient is reduced.
Compared with the prior art, the invention has the following beneficial effects: the protein content of the product of the invention is equivalent to that of common rice, the vegetable protein in the common rice is replaced by high-quality egg white protein, and the product has the nutritional components of the common rice and can be used as staple food for patients with nephropathy. Compared with the low-protein rice on the market, the low-protein rice has good taste, the protein content is improved, the low-protein rice is animal protein with high bioavailability, and no extra burden is caused to the kidney of a patient with nephropathy. Therefore, the product of the invention can be used as daily staple food for patients with kidney diseases, improves the nutrition level and survival rate of the patients, and is natural and safe.
Detailed Description
In order to make the technical solutions of the present invention better understood, the present invention is further described below.
Example 1
A method for preparing reconstituted rice suitable for patients with nephropathy comprises the following steps:
s1 deproteinization: adding 1 part of rice into 4 parts of 1wt% pepsin (the enzyme activity is more than or equal to 3000 IU/g) solution by weight, carrying out enzymolysis at the temperature of 35 ℃, carrying out enzymolysis with the pH of 1 for 6 hours, and draining;
s2, pre-drying: putting the drained rice into a ventilated constant-temperature oven at 35 ℃, drying until the moisture content is 10%, taking out, and cooling to room temperature;
s3 texture reconstruction and protein replacement: adding 1 part of protein reconstruction liquid (1 part of egg white and 1 part of purified water are added and uniformly stirred) into 0.5 part of rice cooled to room temperature, heating to 35 ℃, then putting the rice into a vacuum microwave dryer, setting the vacuum degree to be-60 KPa, adjusting the microwave power to 600W, setting the microwave time to be 1s, pausing for 5s, keeping the temperature to be about 35 ℃, setting the heating time to be 5min, taking out and draining;
s4, drying: putting the rice subjected to texture reconstruction and protein replacement into a ventilating constant-temperature oven at 35 ℃, drying until the moisture content is 9%, taking out, and cooling to room temperature to obtain reconstructed rice;
s5, packaging: packaging the reconstituted rice.
Example 2
A method for preparing reconstituted rice suitable for patients with nephropathy comprises the following steps:
s1 deproteinization: adding 1 part of rice into 10 parts of 2wt% pepsin (the enzyme activity is more than or equal to 3000 IU/g) solution by weight, carrying out enzymolysis at the temperature of 50 ℃, carrying out enzymolysis at the pH value of 2.5 for 15 hours, and draining;
s2, pre-drying: putting the drained rice into a ventilation constant-temperature oven at 55 ℃, drying until the moisture content is 15%, taking out, and cooling to room temperature;
s3 texture reconstruction and protein replacement: adding 1 part of protein reconstruction liquid (1 part of egg white and 3 parts of purified water, stirring uniformly) into 1.5 parts of rice cooled to room temperature, heating to 35 ℃, then putting into a vacuum microwave dryer, setting the vacuum degree to-85 KPa, adjusting the microwave power to 600W, microwave time to be 3s, pausing for 15s, keeping the temperature at about 45 ℃, setting the heating time to be 15min, taking out, and draining;
s4, drying: putting the rice subjected to texture reconstruction and protein replacement into a 55-DEG C ventilation constant-temperature oven, drying until the moisture content is 12%, taking out, and cooling to room temperature to obtain reconstructed rice;
s5, packaging: packaging the reconstituted rice.
Example 3
A method for preparing reconstituted rice suitable for patients with nephropathy comprises the following steps:
s1 deproteinization: adding 1 part of rice into 7 parts of 1.5wt% pepsin (the enzyme activity is more than or equal to 3000 IU/g) solution by weight, carrying out enzymolysis at the temperature of 43 ℃, carrying out enzymolysis with the pH value of 1.8 for 10 hours, and draining;
s2, pre-drying: putting the drained rice into a ventilation constant-temperature oven at 45 ℃, drying until the moisture content is 12%, taking out, and cooling to room temperature;
s3 texture reconstruction and protein replacement: adding 1 part of protein reconstruction liquid (1 part of egg white and 2 parts of purified water, stirring uniformly) into 1 part of rice cooled to room temperature, heating to 35 ℃, then putting into a vacuum microwave dryer, setting the vacuum degree to-75 KPa, adjusting the microwave power to 600W, microwave time to 2s, pausing for 10s, keeping the temperature at about 40 ℃, setting the heating time to 10min, taking out, and draining;
s4, drying: putting the rice subjected to texture reconstruction and protein replacement into a ventilating constant-temperature oven at 40 ℃, drying until the moisture content is 10%, taking out, and cooling to room temperature to obtain reconstructed rice;
s5, packaging: packaging the reconstituted rice.
Comparative example 1
This comparative example is similar to example 3, except that the deproteinization conditions were as follows: adding 1 part of rice into 2 parts of 1.5% pepsin (enzyme activity is more than or equal to 3000 IU/g) solution, carrying out enzymolysis at 43 ℃, carrying out enzymolysis with pH of 1.8, and carrying out enzymolysis for 10 hours.
Comparative example 2
This comparative example is similar to example 3, except that the conditions for texture reconstruction and protein replacement are as follows: adding 1 part of protein reconstruction liquid (1 part of egg white and 2 parts of purified water, stirring uniformly) into 1 part of rice cooled to room temperature, heating to 35 ℃, then putting into a vacuum microwave dryer, setting the vacuum degree to-50 KPa, adjusting the microwave power to 600W, microwave time to 4s, pausing for 20s, keeping the temperature at about 50 ℃, setting the heating time to 20min, taking out, and draining.
First, nutrient component detection
The nutrient components of the examples 1-3 and the comparative examples 1 and 2 are respectively detected by using a conventional detection technology, and the detection results are as follows:
item Example 1 Example 2 Example 3 Comparative example 1 Comparative example 2 Ordinary rice (Long-shaped rice)
Protein (%) 7.35 7.06 7.75 7.63 6.25 7.70
Fat (%) 0.62 0.65 0.68 0.66 0.61 0.70
Carbohydrate (%) 77.86 75.41 74.53 73.92 73.83 77.90
Moisture (%) 9.21 12.23 10.34 10.29 10.42 13.00
Sodium (mg/100 g) 2.73 2.68 2.35 2.30 2.41 2.70
As can be seen from the above test data, the protein contents of examples 1 to 3 of the present invention are comparable to those of ordinary rice. The protein content of comparative example 1 is equivalent to that of ordinary rice, but the effect of removing the protein in the rice by enzymolysis is not good as that of example 3, so that the rice protein in the protein of comparative example 1 is relatively large. Comparative example 2 partial denaturation of protein due to insufficient vacuum and high holding temperature in the conditions of texture reconstitution and protein replacement made it more difficult for the protein reconstitution liquid to enter the rice, resulting in a decrease in protein content.

Claims (7)

1. A preparation method of restructured rice suitable for being eaten by patients with kidney diseases is characterized by comprising the following steps:
s1, deproteinization: protein in the rice is removed by adopting digestive protease;
s2, pre-drying: pre-drying the deproteinized rice of step S1;
s3, texture reconstruction and protein replacement: adopting protein reconstruction liquid to reconstruct the texture and replace protein of the deproteinized rice pre-dried in the step S2;
s4, drying the rice subjected to texture reconstruction and protein replacement to obtain reconstructed rice;
in the step S3, the protein reconstruction liquid is a mixture of egg white and water, the protein reconstruction liquid is mixed with rice, 1 part of the protein reconstruction liquid is mixed with 0.5-1.5 parts of rice which is pre-dried and then cooled to room temperature in parts by weight, the mixture is heated to 35 ℃, and the mixture is treated in a vacuum microwave environment after being heated;
the vacuum microwave conditions are as follows: the vacuum degree is-60 to-85 KPa, the microwave power is adjusted to 600W, the microwave time is 1 to 3s, the time is suspended for 5 to 15s, the temperature is kept at 35 to 45 ℃, and the heating time is 5 to 15 min.
2. The method for preparing reconstituted rice suitable for patients with renal diseases according to claim 1, wherein in step S1, the digestive protease is pepsin.
3. The method of claim 2, wherein in step S1, 1 part of rice is mixed with 4-10 parts of 1-2 wt% pepsin solution by weight for enzymolysis.
4. The method for preparing reconstituted rice suitable for patients with kidney diseases to eat according to claim 3, wherein in step S1, the rice is subjected to enzymolysis with pepsin at 35-50 ℃ and pH 1-2.5 for 6-15 h.
5. The method for preparing reconstituted rice suitable for patients with renal diseases according to claim 1, wherein in step S2, the deproteinized rice is dried to a moisture content of 10-15% in a ventilated constant temperature environment of 35-55 ℃.
6. The method for preparing reconstituted rice suitable for eating by patients with renal diseases according to claim 1, wherein the protein reconstitution liquid is a mixture of 1 part of egg white and 1-3 parts of water in parts by weight.
7. The method for preparing reconstituted rice suitable for eating by patients with renal diseases according to claim 1, wherein in step S4, the rice subjected to texture reconstitution and protein replacement is placed in a ventilated constant temperature environment of 35-55 ℃, dried until the moisture content is 9-12%, taken out and cooled to room temperature to obtain the reconstituted rice.
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CN108060043A (en) * 2018-02-13 2018-05-22 福州大学 It is a kind of synchronously to prepare rice wine and the method rich in high-quality protein rice

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CN103564306A (en) * 2013-10-30 2014-02-12 刘良忠 Refined rice suitable for patients suffering from kidney disease and processing method thereof
CN104012853A (en) * 2014-06-17 2014-09-03 中恩(天津)医药科技有限公司 Preparation method of rice suitable for patients with kidney diseases

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CN102599506A (en) * 2012-03-16 2012-07-25 南昌大学 Production method of low-protein texturized rice
CN104982833A (en) * 2015-07-07 2015-10-21 山东省农业科学院农产品研究所 Method for processing low protein instant rice suitable for being eaten by diabetic nephropathy patient
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Patent Citations (2)

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Publication number Priority date Publication date Assignee Title
CN103564306A (en) * 2013-10-30 2014-02-12 刘良忠 Refined rice suitable for patients suffering from kidney disease and processing method thereof
CN104012853A (en) * 2014-06-17 2014-09-03 中恩(天津)医药科技有限公司 Preparation method of rice suitable for patients with kidney diseases

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